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No-Bake Lemon Cheesecakes

 These no-bake lemon cheesecakes are as refreshing as they are beautiful, served inside real lemon halves for an elevated spring and holiday dessert. A creamy dairy-free cheesecake filling is layered over a buttery biscuit base and topped with a bright, tangy lemon curd. Swirled with St. Dalfour Blueberry Fruit Spread for a naturally sweet contrast, each bite delivers the perfect balance of citrus and fruit. Finished with fresh blueberries and mint, these mini desserts are easy to make and perfect for Easter, Mother’s Day, or any spring gathering. 

 Recipe courtesy of @thelittleblogofvegan

INGREDIENTS

  • 1 cup crushed plain biscuits (or gluten-free)
  • 3 tbsp dairy-free butter, melted
  • ½ cup cashews (soaked overnight, drained)
  • ⅔ cup vegan cream cheese
  • ⅓ cup powdered sugar
  • 2 tbsp coconut cream (thick part)
  • 1 tsp vanilla extract
  • St. Dalfour Blueberry Fruit Spread
  • 3 tbsp cornstarch + 2 tbsp water
  • 7 tbsp dairy-free butter
  • ½ cup sugar
  • ¾ cup lemon juice
  • Zest of 3 lemons
  • ½ cup vegan condensed milk
  • Pinch turmeric (for color)
  • 6–8 fresh lemons (halved, hollowed)
  • Fresh blueberries & mint leaves

INSTRUCTIONS

  1. Cut lemons in half and scoop out the centers to create lemon cups. Pat dry and set aside.

  2. Mix crushed biscuits with melted butter until it resembles wet sand. Press about ½ tablespoon into the base of each lemon cup.

  3. Blend cashews, cream cheese, powdered sugar, coconut cream, and vanilla until smooth. Spoon into lemon cups and swirl in St. Dalfour Blueberry Fruit Spread. Chill in the fridge.

  4. Whisk together cornstarch and water. Add to a saucepan with butter, sugar, lemon juice, zest, condensed milk, and turmeric. Cook over medium heat, whisking constantly, until thickened (about 5–8 minutes). Let cool slightly.

  5. Spoon or pipe lemon curd over each cheesecake and spread evenly. Top with fresh blueberries and mint.

  6. Refrigerate until set, then serve chilled.